Ingredients:

  • 2 tablespoons extra virgin olive oil (30 ml)
  • 4 cloves garlic, minced (about 1 tablespoon)
  • 1/4 teaspoon red pepper flakes (or more, to taste)
  • 2 (28-ounce) cans crushed tomatoes (or 1.75 kg of fresh, ripe tomatoes, blanched, peeled, and crushed)
  • 1 teaspoon granulated sugar (5 ml)
  • 1 teaspoon dried oregano (5 ml)
  • 1/2 teaspoon salt (2.5 ml)
  • 1/4 teaspoon black pepper (1.25 ml)
  • 1/2 cup fresh basil leaves, roughly chopped (about 120 ml)
  • Grated Parmesan cheese, for serving (optional)

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add garlic and red pepper flakes. Sauté until fragrant, about 1 minute, being careful not to burn the garlic.
  2. Stir in crushed tomatoes, sugar, oregano, salt, and pepper.
  3. Bring to a simmer, then reduce heat to low. Cover and simmer for at least 30 minutes, stirring occasionally, allowing the flavors to meld. The sauce should thicken slightly.
  4. Stir in fresh basil just before serving.
  5. Serve over your favourite pasta, topped with grated Parmesan cheese, if desired.